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Baked pork steak

Baked pork steak


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In a pan, add the olive oil, add the sliced ​​meat.

Mix salt, pepper, coriander, paprika, grated ginger through a small grater (1 slice I used) and press over the meat slices.

Add the crushed and ground garlic, rosemary, pour the wine (red I used) and water to cover the meat.

Put in the preheated oven, until the liquid drops and the steak is ready.

Serve with garnish (we served with a sauerkraut salad).



Ingredients Baked boneless pork chop, recipe for a red and juicy steak

  • 1 piece of boneless pork chop 1.5 kg, partially defatted (it is good to have a millimeter layer of fat that will contribute to both tenderness and taste, in addition, we will not add other fats)
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon chopped rosemary or thyme (or neither if you don't like these flavors)
  • optional: 1/2 teaspoon crushed fennel seeds or ground cumin (if you prefer, you can add other spices)
  • 1 onion
  • 1 whole head + 3 cloves of garlic
  • 2-3 sprigs of thyme, fresh rosemary, bay leaves
  • optional, for sauce: 150 ml. concentrated chicken soup, 2 tablespoons balsamic vinegar, 30 grams of butter

Preparation of boned pork chop in the oven, recipe for a red and juicy steak

Seasoning and dry marinating

1. Salt, pepper, chopped herbs (if using), 3 chopped garlic cloves and the other spices (I used crushed fennel seeds, I think they fit perfectly with pork) are blended or chopped in a mortar until a semi-dry mixture is obtained. The chop should be cleaned with a sharp knife from the silver skins on the surface, but it is good to keep a millimeter layer of grease. Rub the chop piece well on the whole surface with the prepared spices, then put it in a plastic casserole / bag, close it well and keep it in the fridge for 6-12 hours. Obviously, you can do this in the evening and leave the piece of meat overnight or you can season the meat during the day and leave it until evening. I left it in the morning until about 7 pm, about 8 hours in total.

Meat tempering & # 8211 why is it so important?

2. Before we get to work, the meat must be brought back to room temperature. This means that it will be taken out of the fridge at least 1 hour before we actually start cooking it. If the cooking process starts while the meat is still very cold, all the important indications of the recipe, regarding the cooking time, will no longer be valid. There is an expression in international terminology, tempering meat, which defines this process as essential for achieving good and consistent results. During this time, until the meat "acclimatizes", turn on the oven and set at 180 ° C, preferably with ventilation. If you do not have an oven with the ventilation function, set it to 190 ° C.

Browning the meat in a hot pan

3. Heat a large saucepan or pan over high heat. Place the piece of chop, previously wiped on the surface with absorbent kitchen towels, with the fat side down. Soon, the fat will melt, allowing us to quickly brown the meat on all sides. This will take about 10 minutes in total.

Baking

4. If the same pan / pan in which I browned the meat goes in the oven, it's perfect. If not, we will move the meat to another bowl. I used a large cast iron pan, which I also have a lid on. I cooked the chop from start to finish in it. I added to the pan the onion, cleaned and cut into quarters, as well as the garlic head cut in 2, in width, aromatic herbs and about 50 ml. of hot water. I covered the vessel with the lid. It can be well covered with aluminum foil, in case you do not have a baking dish with a lid. I put the chop in the preheated oven at 180 ° C, ventilated, respectively 190 ° C without ventilation.

Internal temperature for a boneless pork chop in the oven

5. Now we come to what is really important for the success of our steak. The internal temperature of a pork chop cooked according to food safety rules is 71 degrees Celsius. If you want my opinion, with an absolutely subjective title, I find it even more delicious if we take the chop out of the oven when this internal temperature is around 65 degrees. For those who do not know the source of the meat used / those who want a 100% safe product / those who prefer well-cooked meat, 71 degrees Celsius is just right. Also, this internal temperature is the maximum limit. That is if we want to get a juicy steak and not a piece of yak hard to swallow.

How to calculate the cooking time for a piece of baked pork chop

How to do it, because we don't all have an instant reading thermometer or a temperature probe oven to help us figure out when it was enough? Well, we need to calculate the cooking time of 20 minutes / each 450 grams of meat. My piece of boneless pork chop weighed 1.5 kilograms. I calculated and it turned out that I should keep it in the preheated oven at 180 ° C for 1 hour and 10 minutes. After an hour, I removed the lid from the bowl so that the meat would brown on the surface. After the indicated time, I took the pan out of the oven. I inserted the thermometer into the meat so that the tip of the probe reached exactly its center and & # 8230 As you can see, exactly 71 degrees Celsius, the target temperature.

Note: an instant reading thermometer is very useful for other recipes, it is a tool worth buying and it is not expensive at all, there are thermometers at 50-60 lei.

The rest of the meat after cooking

5. Let the meat rest for 15 minutes before cutting it. During this time, the fibers of the meat will be impregnated with juices and will become soft and delicate.

Optional & # 8211 steak sauce

6. If you want to prepare a sauce for this steak, it's easy to do it during the rest of the meat. Squeeze the baked garlic effectively, it will come out like a cream from the alveoli. Keep this garlic cream aside. Remove the herbs from the pan / tray in which the meat was cooked. Gently dab the dish with kitchen paper, which will absorb the fat. Heat the pot over medium heat and add the balsamic vinegar. Scrape well on the bottom of the bowl to remove any traces of red protein. Immediately add the concentrated chicken soup and baked garlic cream. Boil for 2-3 minutes, then pass the sauce through a sieve, collecting it in a clean saucepan. Bring to a boil in two or three stages and turn off the heat. Add the cold butter cut into pieces and mix slowly until the butter melts and the sauce thickens. Season with salt and pepper to taste and serve hot with the steak.

After 15 minutes of rest, the pork chop steak will reveal a pale, juicy and fragile pink interior, as seen in the first image of the article. Serve hot or cold steak, because it is a wonderful alternative to sausages, sandwiches or cold dishes. Warm, it goes well with all kinds of side dishes, I really like it with the potato salad with radishes or sauerkraut.


Pork steak with red wine in the oven & # 8211 recommended recipe for a hearty meal

Pork steak with red wine, in the oven

Pork steak can be made from something other than pork ribs but I saw an appetizing piece at the store and said it was worth buying. A hearty Sunday meal came out of it.

It goes very well with a glass of wine.

Ingredients roast pork with red wine in the oven

  • 6 pieces of pork ribs (approx. 1.2 kg)
  • 200 ml of red wine
  • 1 clove of garlic
  • ground thyme
  • salt to taste
  • pepper to taste

Method of preparation

First of all, I bought a good-looking pork rib that I washed well, wiped with water and portioned into 6 pieces.
I seasoned the pork with thyme, salt and pepper and put it in the fridge for 3-4 hours and so the meat was penetrated by flavors.

Before I put the pork ribs in the oven, I heated the oven and placed the meat in a tray.
I poured wine and about 1 liter of water into the tray.

I crushed the garlic cloves with a knife with a thick and wide blade, left them in the shell and added them to the tray. The smell that resulted from the combination was really enticing.

I turned the meat from side to side and in about 40 minutes the meat was ready. Because the pork is fatter, it kept tender until the end. However, if there is excess fat, some of it can be removed.

I served the pork steak with a spring salad and mashed potatoes.

Ingredient & # 8211 wine and pork ribs Ingredients & # 8211 garlic, thyme, salt and pepper Pork ribs Spicy pork ribs Put pork in the fridge Pork tray I open the wine bottle Turn the wine into a tray Garlic cloves Crushed garlic Garlic added to the pan Pork steak with red wine

Pork steak

I think anyone who is a little good at cooking knows how to make a steak. It's no big deal to season a piece of meat and put it in the oven. It's all about choosing a fatty meat (so that the juicy steak comes out), the right spices, combining them, letting them "make friends" for a while, and then putting the meat in the oven. In addition, steak is a food suitable for both festive and daily meals. And snacks and other dishes can be easily incorporated from the leftover steak.
This recipe is not a festive one, but every day. I used smaller pieces of meat to make it faster. I alternated pieces of pulp and meatballs for fat.

  • 1 kg fatty pork (neck, leg, meat)
  • spices, I had a mixture containing pepper, oregano, hot pepper flakes, garlic
  • salt, optional

The meat is sliced, seasoned and salted. Pour a little oil, then mix well so that all the meat is covered.

Leave to cool for at least an hour.

Preheat the oven to 200 degrees C. Cover the tray with a lid or aluminum foil and bake for 1 hour. After about half an hour, remove the lid / foil, so that the liquid evaporates and browns the steak. From time to time, mix the pieces of meat so that they brown evenly. When ready, take out of the oven and leave covered for a quarter of an hour, then serve.

We ate it with cauliflower puree and it was delicious.

TOTAL: 1030 grams, 2171.6 calories, 266.5 protein, 117.4 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Here's how to do it:

1. Cut the meat into suitable pieces.

2. Peel the garlic and grind it.

3. Mix all the ingredients in a large bowl. (The marinade should cover the meat.)

4. Cover the bowl with plastic wrap and refrigerate for 12 hours.

5. Put the meat with the marinade in a Romanian bowl (which has been in the water once before) and put it in the oven for 2 hours until browned.

Baked pork steak is served with mashed potatoes and salad or hot polenta. Preparation of this recipe takes time, but the marinated meat steak has a great taste.


Take the pork ribs and clean the skin. Don't skip this step if you don't want the meat to stay strong.
Apply the BBQ sauce on the ribs, grease well to reach their entire surface. You can use a brush, but you can also use your hands.

Cover the ribs with cling film and leave in the fridge overnight. You can skip this step, but the longer it stays, the more tender and fragrant the discharge will be.

The next day take a tray and place a baking sheet in it, if you have one. Put oil in a tray or on a sheet and place the pork ribs.
Wrap well with aluminum foil and put the tray in the preheated oven at 170 degrees.
It lasts about an hour and 45 minutes.
Remove the foil, grease with BBQ sauce and brown for about 10 minutes at 220 degrees.


Wash and cut the pork into moderate pieces to cook evenly. Prepare your favorite spices and a glass of red wine. Make a mixture of spices: thyme, pepper, allspice, nutmeg, 2 tablespoons oil and line the meat well on all sides.

Let the flavors enter the meat for half an hour and then put it on pan on the fire, heat it, and put a nice crust on both sides of the pork pieces.

Remove the meat from the pan and place it in an embarrassing bowl or tray that can be covered with a lid or aluminum foil, along with the glass of wine.

Leave at 200gr C for about an hour and then remove the foil or lid and leave for another hour at 170gr C. At the end pour sauce left in the pan in the pan you previously had fried meat and reduce until you get a good sauce.

You can serve it with a garnish or just with a fresh cabbage salad with dill.

Another interesting recipe, if it didn't convince you pork, is the turkey steak in the oven.


Pork steak

I think anyone who is a little good at cooking knows how to make a steak. It's no big deal to season a piece of meat and put it in the oven. It's all about choosing a fatty meat (so that the juicy steak comes out), the right spices, combining them, letting them "make friends" for a while, and then putting the meat in the oven. In addition, steak is a food suitable for both festive and daily meals. And snacks and other dishes can be easily incorporated from the leftover steak.
This recipe is not a festive one, but every day. I used smaller pieces of meat to make it faster. I alternated pieces of pulp and meatballs for fat.

  • 1 kg fatty pork (neck, leg, meat)
  • spices, I had a mixture containing pepper, oregano, hot pepper flakes, garlic
  • salt, optional

The meat is sliced, seasoned and salted. Pour a little oil, then mix well so that all the meat is covered.

Leave to cool for at least an hour.

Preheat the oven to 200 degrees C. Cover the tray with a lid or aluminum foil and bake for 1 hour. After about half an hour, remove the lid / foil, so that the liquid evaporates and browns the steak. From time to time, mix the pieces of meat so that they brown evenly. When ready, take out of the oven and leave covered for a quarter of an hour, then serve.

We ate it with cauliflower puree and it was delicious.

TOTAL: 1030 grams, 2171.6 calories, 266.5 protein, 117.4 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Pork steak in beer sauce

Genoese pesto or pesto. Baked pork steak recipe. The pork leg on the tray is an incredibly tender steak, it will actually melt in your mouth! In addition you have the advantage that you do not have to deposit large. A recipe full of flavor suitable for both meals. What are the perfect cooking times for pork, beef or chicken. If you want the steak in the oven to be done faster, then that's fine. How to prepare the recipe: We don't need luck, talent or experience in the kitchen to get a tender pork steak and.

Baked pork neck - Original Austrian recipe. The steak I'm posting today has become the first time I've done it. Here is a succulent and tasty pork chop steak, flavored with garlic, oregano and rosemary and served with stewed vegetable sauce. A whole piece of pork leg will be perfect for a steak to make. The perfect steak will stay in the oven for 7 hours at 140 degrees Celsius. This steak was our Christmas steak.

Calorie pork steak with baked vegetables & # 8211 Cooked food & # 8211 calorie calculator and food calorie database. As the title says, today I will reveal my recipe for Vietnamese pork cooked in the oven, on a bed of vegetables. Ever since I know myself, Daddy has been growing.


Pork steak

The simplest and tastiest pork steak which I tried, according to a recipe that Anca shared with me some time ago. When it's season, it's like a little fresh thyme, otherwise I have nothing but praise. It only took me 5 minutes to prepare the steak pan and then I trembled around the oven, because the smell coming from it was very tempting.


Fresh roast in the oven

I have told you repeatedly about the belief that cooking over low heat, for a long time, has great results in terms of the structure of the final preparation, whatever it may be. This is true both for cakes (a good example is an apple cake that stays in the oven long and well but when it comes out it is a miracle), but also for meats or other dishes. Pork ham is a good example here. The sous-vide technique is still there, only the technology differs a little.

The other day I made a & # 8220combined & # 8221 steak for a party. I say combined because it also had chicken and pork, and for lightness I decided to make both meats in the same pan and at the same time. The result, as you guessed, was predictable. The pig was tender and the chicken was falling off its bones.

Not to mention I will tell you this: that I started with any good thing with marinating and flavoring meat. This time, dry marinade, respectively salt, pepper, thyme, paprika and garlic. The pieces of meat stayed for about an hour.

After an hour, I heated a frying pan well and I hardened a few pieces of leek (onion works, there may be some carrots in the frame, it doesn't spoil).

I took out the leeks when they softened, I added a little more oil and I hardened the meat, both the chicken and the pork, on all sides. I also recall the purpose or more precisely the purposes for which this hardening to browning the surface is indicated. First we need the Maillard reaction. In short, amino acids and meat sugar burn and caramelize, improving the taste of the cooked product. For a long time you will find more information in the link.

Secondly, by frying and browning the surface, we create a protective shield that keeps the juices inside the meat. This preserves both the taste and the liquid, the moisture in the meat, which helps to create a much more tender piece of meat.

Lastly, this frying starts cooking the meat, prepares it for the oven and raises its temperature so that it will not change the temperature of the oven when it is introduced. If this last aspect is not very important for small pieces of meat, when we are dealing with large pieces, this is desirable.

After I hardened all the pieces of meat, I deglazed the pan with red, semi-dry wine. Again I send you to Wikipedia for more details. In short, in the process of caramelizing the meat, in the pan in which I hardened, various remains remained. These are full of taste (remember the Maillard reaction that tastes good?) And it would be a waste to throw them away. So, I added red wine to the hot pan and boiled it for a few minutes to remove the alcohol.

Now, before entering the oven, meat, wine and leeks met. Covered with aluminum foil (or a lid), they stayed in the oven for 3 hours on low heat. If you have an oven without a thermostat and you do not have a kitchen thermometer, turn on the heat for a maximum of 15 minutes before putting the tray in the oven, then turn it to a minimum. It should be OK. If you have a thermometer, 160 & 180 degrees is a good temperature.

While the meat is in the oven for a long time. And a glass of wine, and decorate the cake and make the garnish. In order not to waste time with the garnish, a steamer did its job honorably.

After 3 hours I took the meat out in a bowl with a lid to rest. At least 10 minutes, maybe even more is indicated. This rest relaxes the fiber and the meat will be tenderer. During this time, what was left in the tray (with the tray with everything) I boiled over high heat. The process is called reduction and has the role of removing from the water left in the tray (by evaporation), leaving a more concentrated liquid. The more evaporated water, the more taste. But be careful & # 8211 taste from time to time because removing from the water, increases the salt concentration in the tray. So taste every two minutes. If the sauce has reached your taste but is still very liquid, you can boil two tablespoons of starch to strengthen the sauce.

Otherwise, I sliced ​​the pork leg, put some sauce on top and the vegetables on the edge.

At the end, a little triple distilled whiskey helps digestion. At least that's what I was told.



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